Butternut Squash and Cheddar Casserole Recipe

Name: Butternut Squash and Cheddar Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds butternut squash peeled and cut in 1/4-inch-thick slices (about 6 cups); 1 bunch spinach fresh, washed and stemmed, optional; 2 tablespoons butter, unsalted; 3 tablespoon olive oil; 2 large yellow onion trimmed, peeled and chopped (about 3 cups); 1 cup buttermilk; 2 large eggs beaten; 2 1/2 teaspoons thyme freshly chopped; 1/2 cup bread crumbs, whole wheat toasted, or white bread crumbs; 1/2 teaspoon salt or to taste; 1/2 teaspoon black pepper freshly ground, or to taste; 5 tablespoons pecans toasted and chopped, or pumpkin seeds; 4 ounces cheddar cheese shredded, about 1 1/3 cups

Servings: persons

3 1/2 pounds butternut squash peeled and cut in 1/4-inch-thick slices (about 6 cups)
1 bunch spinach fresh, washed and stemmed, optional
2 tablespoons butter, unsalted
3 tablespoon olive oil
2 large yellow onion trimmed, peeled and chopped (about 3 cups)
1 cup buttermilk
2 large eggs beaten
2 1/2 teaspoons thyme freshly chopped
1/2 cup bread crumbs, whole wheat toasted, or white bread crumbs
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground, or to taste
5 tablespoons pecans toasted and chopped, or pumpkin seeds
4 ounces cheddar cheese shredded, about 1 1/3 cups

1
Preheat the oven to 375F (190C).
2
Coat a 9-x-13-inch baking dish or 4-quart casserole with cooking spray or greased with butter.
3
Add 3 quarts water in a large saucepan and bring to a boil over high heat.
4
Stir in the squash and spinach if using to the water, return to a boil, and cook for 5 to 6 minutes.
5
The squash will turn a deeper orange.
6
Drain it and set aside.
7
Heat the butter and oil in the same saucepan.
8
Stir in the onions and saute over medium-low heat until translucent and limp, 6 to 9 minutes, stirring constantly to prevent browning.
9
Stir in the squash (and spinach if using) and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 3 tablespoons of pecans or pumpkin seeds and 1 cup cheese.
10
Stir until the ingredients are well mixed.
11
Spread the mixture evenly in the baking dish.
12
Bake for 45 to 48 minutes.
13
Remove from the oven and sprinkle with the remaining 2 tablespoons of the pecans or pumpkin seeds and 13 cup of cheese.
14
Bake 15 minutes more.
15
Cool for a few minutes and serve warm.

3746

kcal

Calories

412

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 pounds butternut squash peeled and cut in 1/4-inch-thick slices (about 6 cups), 1 bunch spinach fresh, washed and stemmed, optional, 2 tablespoons butter, unsalted, 3 tablespoon olive oil, and more.

Yes, Butternut Squash and Cheddar Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Cheddar Casserole

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